Low-acid juice-milk beverages, juice and milk components therefor and methods of preparation

Abstract

Disclosed are juice-milk beverages exhibiting minimal curdling and/or precipitation; new juice components and milk components for such beverages; and ion exchange methods of preparing such components and beverages. The milk component is prepared by first decationizing milk by contacting with a cation exchanging resin to a pH of below 3.2 to 1.5, and then anion exchanging to a pH of 3.5 to 4.5. The juice component is decationized to a pH of 2.5 to 1.3, deanionized to a pH of 8-11.5, and then acidulated by cation exchange to a pH of 3.0 to 4.5. Blends of the juice and milk are then essentially homogenized and then optionally pasteurized or sterilized and/or carbonated to prepare the new beverages.

What is claimed is: 
     
       1. A method for preparing a juice and milk product of improved stability, comprising the steps of: A. contacting milk having a temperature of 0° to 4° C. with a strong cation-exchanging resin in acid form for the time sufficient to lower the pH of the milk between 1.5 and 3.2 whereby the milk cations are exchanged with hydrogen ions and then separating the milk from the resin to form decationized milk and cation-loaded, cation-exchanging resin;   B. contacting the decationized milk with a strong anion-exchanging resin in base form, while maintaining the milk temperature at 0°-4° C. for a time sufficient to raise the pH of the milk to a value of about 3.5 to 4.5 whereby the anions are absorbed by the resin and then separating the milk and resin to form a deanionized, decationized milk having a mineral content of less than 0.25 g/l;   C. contacting fruit or vegetable juice with a strong cation-exchanging resin in acid form for a time sufficient to lower the pH of the juice to 1.3 to 2.5 and then separating the juice and resin to form decationized juice and cation-loaded, cation-exchanging resin;   D. contacting the decationized juice with a strong anion exchanging resin in base form for a time sufficient to raise the pH of the juice to a value of about 8.0 to 11.5 and then separating the juice and the resin to form a deanionized, decationized juice;   F. contacting the juice with a strong deanionized resin for a period of time sufficient to lower the pH of the juice to a value of about 3.0 to 4.5 and separating the juice and resin to form an acidulated deanionized, decationized juice having a buffer capacity of less than about 0.20 g./l. 0.1N NaOH;   F. blending the juice and the milk to form a juice-milk blend; and   G. homogenizing the juice-milk blend to form a juice milk beverage.   
     
     
       2. The method of claim 1 wherein the milk of Step A is placed in contact with the cation-exchanging resin for the time period necessary to lower the pH of the milk to between about 1.5 to 2.8. 
     
     
       3. The method of claim 3 wherein the juice of Step C is placed in contact with the cation-exchanging resin for the time period necessary to lower the pH of the juice to between 1.5 to 2.0. 
     
     
       4. The method of claim 3 additionally comprising the step of adjusting the pH of the blend of Step F with a food grade strong base to a value of 5.0 to 6.5. 
     
     
       5. The method of claim 3 additionally comprising the step of adjusting the pH of the blend of Step F with citric acid to a value of 3.5 to 4.5. 
     
     
       6. The method of claim 3 comprising the step of carbonating the blend with between about 1 to 2.5 equivalent volumes of carbon dioxide. 
     
     
       7. The method of claim 3 wherein the milk is skim milk. 
     
     
       8. The method of claim 7 additionally comprising the step of, prior to the homogenization step, adding to the blend the deanionized, decationized milk, light or heavy cream in amounts sufficient to provide the blend having up to about 3.7% butterfat. 
     
     
       9. The method of claim 3 wherein in step B the decationized milk is contacted with a strong anion-exchanging resin in base form for a time sufficient to raise the pH of the milk to a value of 4.1 to 4.4. 
     
     
       10. The method of claim 9 wherein the milk has a butterfat content of about 0.1 to 3.7% and the milk is homogenized. 
     
     
       11. The method of claim 10 wherein the milk is concentrated up to about twice the solids level of native milk. 
     
     
       12. The method of claim 11 wherein the juice has a concentration of about 18° to 23° Brix. 
     
     
       13. The method of claim 12 wherein in step C the juice is contacted with a strong cation-exchanging resin in acid form for a time sufficient to lower the pH of the juice to a value of about 1.8 to 2.0. 
     
     
       14. The method of claim 13 wherein in step D the decationized juice is contacted with a strong anion-exchanging resin in base form for a time sufficient to raise the pH of the juice to a value of about 10 to 11.5. 
     
     
       15. A beverage exhibiting minimal instability, consisting essentially of a blend of: A. a decationized, deanionized milk having a pH of about 3.8 to 4.5 and a mineral content of less than about 0.25 m. g./l.; and   B. a decationized, deanionized acidulated vegetable or fruit juice having a pH of about 3.2 to 11.5 and a buffer capacity of less than about 0.20 g./l. 0.1N NaOH and, wherein said beverage is free of added stabilizers, emulsifiers and acidulants.     
     
     
       16. The beverage of claim 15, wherein the juice component has a pH of about 3.2 to 3.6. 
     
     
       17. The beverage of claim 16 wherein the juice component and the milk component each comprise about 50% of the beverage. 
     
     
       18. The beverage of claim 17 comprising about 75% moisture   about 4.2% fat   about 3.7% total protein   about 15.3% total carbohydrate   about 1.1% total ash.   
     
     
       19. The beverage of claim 12 wherein the milk component is skim milk. 
     
     
       20. The beverage of claim 19 wherein the butterfat content of the beverage ranges between about 1% to 3.7%. 
     
     
       21. The beverage of claim 20 wherein the juice is orange juice. 
     
     
       22. The beverage of claim 20 wherein the juice is pineapple juice. 
     
     
       23. The beverage of claim 20 wherein the beverage has a pH of about 3.5 to 4.5. 
     
     
       24. The beverage of claim 23 carbonated with between about 1 to 2.5 equivalent volumes of CO 2 . 
     
     
       25. The beverage of claim 24 additionally comprising a distilled spirit. 
     
     
       26. The beverage of claim 16 wherein the milk has a butterfat content of about 0.1% to 3.7% by weight of the milk.